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A plate of creamy chicken stroganoff with sautéed mushrooms, served alongside mashed potatoes, garnished with fresh parsley.

Chicken Stroganoff

5 from 1 vote
This creamy chicken stroganoff is packed with tender chicken, earthy mushrooms, and a rich, tangy sauce that’ll make your taste buds sing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 355
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.2 chicken breasts boneless skinless cut into bite-sized pieces
  • 0.5 teaspoon garlic powder adds a mild garlic flavor
  • Salt & pepper to taste season to your preference
  • Flour for dredging use all-purpose flour to coat the chicken
  • 3.3 tablespoons olive oil divided for cooking chicken and sautéing veggies
  • 1.1 tablespoon butter for sautéing
  • 8.8 ounces cremini mushrooms sliced earthy and rich in flavor
  • 0.55 medium onion chopped for depth of flavor
  • 1.1 tablespoon Dijon mustard adds tanginess more to taste
  • 1.1 tablespoon Worcestershire sauce enhances flavor more to taste
  • 3 cloves garlic minced for a robust garlic taste
  • 0.75 cup chicken broth low sodium preferred
  • 0.55 cup full-fat sour cream for a creamy finish

Equipment

  • 1 Large skillet Used for cooking chicken and making the sauce
  • 1 Sharp knife For cutting chicken into even pieces and slicing mushrooms
  • 2 Mixing bowls One for seasoning chicken and another for dredging in flour
  • 1 Wooden spoon or spatula Perfect for scraping browned bits when deglazing the pan
  • 1 Measuring cups and spoons For accurately measuring liquids and seasonings
  • 1 Meat thermometer (optional) To ensure the chicken reaches an internal temperature of 165°F

Method
 

  1. Cut the chicken into 1-inch pieces. Season with garlic powder, salt, and pepper, then dredge each piece in flour.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken in two batches to avoid overcrowding, browning each side for about 3 minutes or until cooked through and golden. Once done, set the chicken aside.
  3. Add butter to the same pan and let it melt. Stir in the mushrooms and onions, sautéing for 6-8 minutes until they release moisture and become nicely browned.
  4. Add the Dijon mustard, Worcestershire sauce, and minced garlic. Sauté for about 1 minute to infuse the flavors.
  5. Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the chicken and cook for an additional 2 minutes, stirring occasionally.
  6. Add the sour cream, stirring to combine, and let it heat through for a minute. Be careful not to let it boil to avoid curdling. Season with more salt and pepper if needed and serve immediately.

Nutrition

Serving: 250gCalories: 355kcalCarbohydrates: 10gProtein: 28gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 100mgSodium: 420mgPotassium: 800mgFiber: 1gSugar: 3gVitamin A: 310IUVitamin C: 8mgCalcium: 70mgIron: 1mg

Notes

This dish is perfect for a cozy dinner, pairing tender chicken with a rich creamy sauce. Serve it over rice, pasta, or mashed potatoes for a full meal.

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